Yogurt Soup With Beef and Green Lentils
If you’re looking for a hearty, healthy, and nutritious soup that can also be served as a main dish when needed, the yogurt soup with green lentils and meat is just for you! Thanks to the green lentils, meat, and yogurt in its ingredients, this soup is high in protein, filling, and delicious.
Nutritional Value and Benefits of the Soup
This soup is packed with protein. While green lentils serve as a plant-based protein source, red meat complements it with animal protein. Additionally, yogurt supports digestion with its probiotic content, and egg yolk gives the soup a perfect consistency.
Choosing the Right Type of Pasta
You can use either vermicelli or orzo in this recipe. Orzo provides a firmer bite, whereas vermicelli creates a lighter texture. Feel free to choose based on your preference.
Meat Selection
You can use either beef or lamb in this soup. If you opt for lamb, you can cook it in a regular pot, as lamb softens more quickly. However, if you choose beef, it's best to use a pressure cooker to tenderize the meat faster, ensuring a richer and more flavorful soup.
Recipes with Green Lentils
When people think of green lentils, they often recall the classic green lentil stew—a dish that blurs the line between a main course and a soup—or the lentil dish with noodles. However, for me, the possibilities go far beyond that. Just type “green lentils” into the search bar, and you'll see exactly what I mean!
If you’re looking for another yogurt-based soup, try green lentil soup with wheat. If you prefer a creamy soup, porcini mushroom green lentil soup might be the perfect choice.
For a complete main course, you can make green lentil patties, or if you want lentils in a rice dish, green lentil bulgur pilaf could be just what you’re looking for.
Serving Suggestions
Serve this soup with sourdough whole wheat bread, and for an extra burst of flavor, add a few drops of lemon juice on top.
This is a must-try recipe, especially for cold winter days—it will warm you up and keep you full for a long time with its high protein content.
Enjoy the recipe...
Ingredients
- 200 g red meat (beef or lamb),
- 1/2 cup green lentils,
- 1/2 cup pasta (vermicelli or orzo),
- 1 cup yogurt,
- 1 egg yolk,
- Juice of 1/2 lemon,
- 1 tbsp flour,
- 4-5 tbsp olive oil,
- 1 tsp dried mint,
- 1 tsp red pepper flakes,
- 1.5 liters water.
Preparation
- Heat a pot on the stove, add the meat, and sauté until browned,
- Add water and cook until the meat becomes very tender,
- Rinse and drain the green lentils, then add them to the pot. Cook until both the meat and lentils are soft,
- Add the pasta and stir well,
- In a separate bowl, whisk together the yogurt, egg yolk, lemon juice, and flour to prepare the tempering,
- Take a ladleful of the soup broth and slowly add it to the tempering mixture while whisking continuously,
- Keep adding broth and whisking until the tempering mixture is warmed,
- Pour the tempering mixture back into the pot while stirring constantly,
- Simmer over low-medium heat, stirring continuously, until the soup thickens,
- Add salt, stir well, and remove from heat,
- In a small saucepan, heat the olive oil,
- Add dried mint and red pepper flakes, stir for a few seconds, then remove from heat,
- Pour the flavored oil over the soup and stir.
Enjoy your meal!